Stories about #pastalovers

#pastalovers medias

rotini with homemade pesto sauce, premade pesto with roasted walnuts, made a huge batch and froze it, i use pasta water to melt the cubes of sauce :)
thanks to my in laws for the parsley last summer :) #pastadinner#pastalovers#pesto#kidfood

Tonight, and every Monday until March is 50% off Pasta Night!
This week Pasta of the Day is House Made Linguini with Kielbasa in Vodka Sauce topped with Parmesan Cheese.
Also don’t forget Restaurant Week started today!
Enjoy our 2 course menu with your choice of featured draft beer or house red/white wine:
Entree:
Choice of Fish & Chips, Chicken Tikka Masala, Chicken Trecce or Vegetarian Trecce Pasta
Dessert:
Choice of Chocolate Cake, Cheesecake or Kentucky Tiramisu

Happy Meatless Monday! I have been tweaking this puttanesca recipe for some time now in an effort to make it as simple as possible without the sacrifice on flavor. This recipe is quick and easy yet still packs a punch of briney spicy goodness. 👊💥 It's the perfect weeknight dinner. Recipe for this pasta puttanesca below.
Ingredients
1/3 cup olive oil
5 garlic cloves sliced
1/2 teaspoon red pepper flakes
3-6 anchovie fillets depending on preference
2 tablespoons capers drained
1/2 cup kalamata olives pitted
One 28 oz can of whole tomatoes
1 teaspoon dried oregano (optional)
2 sprigs of fresh basil (optional)
2 sprigs of fresh parsley (optional)
Salt and pepper
1/2 lb of dry spaghetti
Toasted bread crumbs or grated cheese for serving
In a large skillet, heat up the olive oil over medium heat. Add the garlic, red pepper flakes and anchovie fillets. Stir occasionally to prevent burning. Once the garlic is golden brown, add the capers, olives, tomatoes with their juices and herbs if using. You can easily substitute the fresh herbs for a teaspoon of dried from the pantry. Crush the tomatoes a spoon and season with salt and pepper. Simmer and reduce for 15-20 minutes until the sauce thickens. While the sauce is reducing, boil the pasta just 2 minutes short of al dente according to package directions. Drain the pasta and add it to the sauce. Mix thoroughly. Continue cooking for the remaining 2 minutes until the pasta is al dente. I like to serve this with toasted bread crumbs mixed with fresh parsley but a sprinkling of cheese is good too! Makes 2 generous servings. .
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Filled conchiglioni with ricotta and spinach! I miss so much Sunday lunch with my family so yesterday I invited my Italian friends in London and organised a big Italian style Sunday Lunch. 🤗
Menu: baked conchiglioni, turkey roll with ham and cheese, baked potato and panettone. We sat around 2pm and got up around 6pm...we ate, we spoke, we laughed and we enjoyed quality time together. For all.of you who asked, the conchiglioni recipe is coming to you tomorrow on the newsletter make sure you sign for it!
www.mammaflora.com
Swipe up to the right to see my kind of fun on Saturday night! 😅
#pastaiola#pastalovers